Olivier with meat salad

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. When choosing meat, I preferred lean pork. But it can be beef, chicken, or more fatty varieties of pork. Take fresh, seasonal vegetables, preferably a new crop. According to the classic recipe, pickles are taken, but some take pickled cucumbers to their liking - such a replacement is quite acceptable. Eggs are large, preferably homemade, at least with.

2. Step 2:

   

   Put vegetables, except cucumbers, and eggs in a large enough saucepan, pour cold water, bring to a boil and cook until the vegetables are ready: eggs cook the fastest - about 10 minutes, potatoes - about 20 minutes, and carrots will take about 40 minutes.

3. Step 3:

   

   Drain the water, and green the vegetables with cold water and leave for 10 minutes. So you will clean them easier. Peel the vegetables from the skin.

4. Step 4:

   

   Wash the piece of meat selected for the salad well - try to wash off all the blood - so less foam will form during cooking. Pour cold water, add a little salt and cook until tender for about 30-40 minutes. Depending on the size of the piece of time, it may take more.

5. Step 5:

   

   Cool the meat and cut into a small cube.

6. Step 6:

   

   Cut potatoes into small cubes. In general, it is believed that the smaller the salad is cut, the tastier it is.

7. Step 7:

   

   Wash the fresh cucumber well, cut off the buttocks and also cut into cubes of the same size. If you are going to store the salad for several days, then first remove the cucumber seeds with a spoon. The seeds will give extra liquid and the salad will be watery.

9. Step 8:

   

   Also wash the pickles to wash off excess salt from them, especially if they are purchased cucumbers, and not your cooking. Cut into cubes as well.

10. Step 9:

    

    Chop the carrots in a similar way and add to the rest of the ingredients.

11. Step 10:

    

    Also cut the eggs into small cubes. When cutting different products, try to keep the size of the cubes the same - so the salad will be much more beautiful.

12. Step 11:

    

    Drain the excess liquid from the peas and add to the rest of the ingredients.

13. Step 12:

    

    Season the salad with mayonnaise. I recommend using homemade homemade mayonnaise. There are a lot of harmful additives in store-bought mayonnaise. If necessary, add salt to the salad and serve it to the table.

14. Step 13:

    

    Bon appetit!